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Description
A simple and hearty three bean chili that’s easy to make and packed with flavor.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Stir in chili powder, cumin, and paprika. Cook for 1 minute.
- Add diced tomatoes, beans, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For extra heat, add a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American